Garden Vegetable Bake

Ingredients:

• 1 eggplant, chopped
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 stalk celery, chopped
• 2 carrots, chopped
• 4 eggs
• 1 tablespoon milk
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 teaspoon granulated garlic
• 1-2 tablespoon olive oil
• 1/4 cup shredded mozzarella cheese
• 1/4 cup shredded cheddar cheese

Directions:

1. Sauté the vegetables in the olive oil.
2. In a small bowl, beat the eggs with the milk and the seasonings.
3. When the vegetables are tender, put in a greased 9 inch glass pie pan.
4. Pour the egg mixture over the vegetables.
5. Sprinkle the cheese on top.
6. Bake at 350 for 35 minutes or until it sets up.

Inspired by:  https://www.facebook.com/SimpleAndEasyRecipes

Quesadillas

Ingredients:

• 1 package burrito size flour tortillas
• 1 can refried beans
• 1 package shredded Mexican blend cheese
• Pickled jalapenos and onions, diced
• Guacamole
• Sour cream

Directions:

1. Spread about 2 tablespoons of beans on half of the tortillas.
2. Place tortilla into a large frying pan.
3. Sprinkle with cheese, jalapenos and onions.
4. Top with another tortilla.
5. Cook a few minutes on medium high heat, until the tortilla starts to crisp up and brown.
6. Flip and cook another few minutes until everything is heated through.
7. Transfer onto a large cutting board and use a pizza wheel to cut into 8 pieces.
8. Top with guacamole and sour cream.

Source: My kitchen, made with taco night leftovers

Spinach and Cheddar Quiche

Ingredients:

• 1 prepared pie crust
• 1 10-ounce box frozen chopped spinach
• 1/2 cup onion chopped
• 1 tablespoon unsalted butter
• 1 1/4 cups extra sharp white cheddar cheese, shredded
• 4 eggs
• 2 cups light cream
• 1 teaspoon salt
• 1/8 teaspoon ground nutmeg
• pinch cayenne pepper

Directions:

1. Preheat the oven to 450 and blind bake your crust for about 8 minutes.
2. Defrost the spinach and drain well.
3. After it has drained, wrap the spinach in a few layers of paper towel and squeeze to remove the last remaining moisture.
4. After partially baking your pie crust, reduce the oven to 425 degrees.
5. Place the onion in a small pan and sauté with the butter until the onions are soft and translucent and cool slightly.
6. Sprinkle the drained spinach and sautéed onion evenly into the bottom of the partially-baked pie crust.
7. Sprinkle the shredded cheese on top of the spinach and onions.
8. In a bowl, beat the eggs.
9. Add cream, salt, nutmeg and cayenne pepper and whisk to fully combine the custard mixture.
10. Pour or ladle the custard over the spinach and cheese.
11. Bake at 425 degrees for 15 minutes.
12. Lower the oven heat to 350 degrees and bake for 20-25 minutes more, or until a knife inserted into the center of the quiche comes out clean.
13. Let cool until the quiche sets up a bit (about 30 minutes) and serve in wedges.

Source:  http://www.afamilyfeast.com/spinach-and-cheddar-quiche/

Shrimp and Grits with Spinach

Ingredients:

• 4 cups water
• 1/2 teaspoon salt
• 1 cup quick-cooking grits or polenta
• 1/2 cup grated Parmesan cheese
• 32 medium shrimp (about 1 1/2 pounds), peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon flour
• 1 1/4 cups chicken broth
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 5 scallions, white and light green parts finely chopped (about 3/4 cup)
• 1 tablespoon juice from 1 lemon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon Tabasco sauce
• 5 ounces baby spinach (about 2 loosely packed quarts)

Directions:

1. In a medium saucepan, bring water to a boil.
2. Add salt, then grits and cook, stirring frequently, until thick, about 10 minutes.
3. Stir in cheese and keep warm.
4. In a large saucepan, heat olive oil over medium high heat until shimmering.
5. Season shrimp with salt and pepper, add to pan, and sauté until cooked through, about 1 minute per side.
6. Remove shrimp with a slotted spoon and set aside.
7. Whisk flour into pan and cook, stirring constantly, until pale golden, about 1 minute.
8. Whisk in chicken broth, garlic, scallions, salt, pepper, and hot sauce.
9. Cook until slightly reduced, about 3 minutes.
10. Add shrimp and spinach to pan and cook until spinach is wilted.
11. Place grits on every plate and top with shrimp, spinach, and sauce.

Source:  http://www.seriouseats.com/recipes/2012/03/shrimp-and-cheese-grits-spinach-recipe.html

BBQ Chicken Salad

Ingredients:

• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 6 cups chopped romaine lettuce
• 1 Roma tomato, diced
• 3/4 cup canned corn kernels, drained
• 3/4 cup canned black beans, drained and rinsed
• 1/4 cup diced red onion
• 1/4 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup Ranch dressing
• 1/4 cup BBQ sauce

Directions:

1. Heat olive oil in a medium skillet over medium high heat.
2. Season chicken breasts with salt and pepper, to taste.
3. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side.
4. Let cool before dicing into bite-size pieces.
5. To assemble the salad, place romaine lettuce in a large bowl; top with tomato, corn, beans, onion and cheeses.
6. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.

Source: http://damndelicious.net/2014/01/03/bbq-chicken-salad/

 

Monte Cristo Sandwich

Ingredients:

• 1 quart oil for frying, or as needed
• 2/3 cup water
• 1 egg
• 2/3 cup all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 8 slices white bread
• 4 slices Swiss cheese
• 4 slices turkey
• 4 slices ham
• 1/8 teaspoon ground black pepper
• 1 tablespoon confectioners’ sugar for dusting

Directions:

1. Heat 5 inches of oil in a deep-fryer to 360F.
2. While oil is heating, make the batter: In a medium bowl, whisk together the egg and water.
3. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth.
4. Set aside in the refrigerator.
5. Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle.
6. Cut sandwiches into quarters, and secure with toothpicks.
7. Dip each sandwich quarter in the batter so that all sides are coated.
8. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray.
9. Dust with confectioners’ sugar just before serving.

Source:  http://allrecipes.com/recipe/monte-cristo-sandwich—the-real-one/detail.aspx

Buffalo Chicken and Ranch Wraps

Ingredients:

• 1 pound thin-sliced bacon
• 2 tablespoons bacon drippings
• 3 pounds chicken breast halves, cut into bite size pieces
• 1/4 cup Buffalo wing sauce
• 2 tablespoons butter, melted
• 12 (10 inch) flour tortillas
• 3/4 cup ranch dressing, divided

Directions:

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes.
2. Drain the bacon slices on a paper towel-lined plate.
3. Crumble when cool.
4. Drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes.
5. Cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes.
6. Stir in the Buffalo sauce and melted butter until chicken is thoroughly coated.
7. Stir in the crumbled bacon.
8. Heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots.
9. Fill each each warmed tortilla with about 1/3 cup of the chicken filling and 1 tablespoon of ranch dressing.
10. Wrap the tortilla around the filling; serve warm.

Source:  http://allrecipes.com/recipe/buffalo-chicken-and-ranch-wraps/detail.aspx

 

Grilled Turkey Florentine Sandwich

Ingredients

• 1 cup fresh mushrooms, sliced
• 2 tablespoons butter
• 1 cup fresh baby spinach
• 4 slices peppered bacon, cooked
• 4 ounces turkey breast, sliced (I like to use leftover roasted turkey!)
• 4 slices provolone cheese
• 4 slices buttermilk bread
• ½ teaspoon garlic powder
• butter for spreading on bread

Instructions

1. In a small skillet, melt 1 tablespoon butter over medium-low heat. Add mushrooms and saute until tender and slightly browned, about 5 minutes.
2. Spread butter evenly on one side of each bread slice and sprinkle evenly with garlic powder.
3. Layer one slice of cheese on the unbuttered side of 2 bread slices, then add the turkey, mushrooms, spinach, and bacon, dividing ingredients evenly between both sandwiches. Top each sandwich with remaining cheese slices and the bread, leaving buttered side out.
4. Melt remaining 1 tablespoon butter in a large skillet and carefully transfer sandwiches to skillet. Grill sandwiches on both sides until cheese is melted, spinach is slightly wilted, and bread is toasted to golden-brown. Slice sandwich in half and serve immediately.

Source:  http://therecipecritic.com/2013/11/grilled-turkey-florentine-sandwich/

Crab and Scallion Strata

Ingredients

serves Serves 4, active time 15 minutes, total time 45 minutes

• 1 tablespoon butter
• 1 garlic clove, finely chopped
• 5 ounces (about 3/4 cup) picked over crab meat
• 4 scallions, chopped (about 1 cup)
• 5 eggs, beaten
• 3/4 cups milk
• 6 cups cubed Italian bread (about 1/2 loaf)
• Pinch red pepper flakes
• Kosher salt and cracked black pepper

Procedures

1. Adjust oven rack to middle position and preheat to 375°. Heat butter in a medium skillet over medium heat, when melted add garlic and cook until fragrant, about 2 minutes then add crab and scallions. Cook stirring often until crab is fully warm. Season to taste with salt and pepper.
2. In a large bowl whisk together eggs, milk, and pinch of red pepper flakes. Toss milk mixture with bread and let sit for 5 minutes. Place in greased square pan and bake until puffed and golden, about 30 minutes. Serve with scallions and a dollop of sour cream if desired.

Source: http://www.seriouseats.com/recipes/2013/11/crab-and-scallion-strata.html

Spicy Zucchini Soup

INGREDIENTS

• 4 tablespoons olive oil
• 1 onion, finely chopped
• 1/2 jalapeno chile (or more to taste), seeds, stems and ribs removed and discarded, chopped
• 3 chopped garlic cloves
• 2 pounds chopped zucchini (skin on), about 5-6 cups
• 1 1/2 cups chopped day-old bread
• 3 cups chicken broth
• 1 cup water
• 1/2 cup fresh mint leaves , loosely packed, chopped
• 1/2 cup fresh cilantro, loosely packed, chopped
• 2 teaspoons lemon juice
• Salt
• Pepper

METHOD
1 Heat the olive oil in a large pot over medium-high heat. Add the onion and jalapeno chile and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with salt.

2 Add the bread, broth, and water, and bring to a simmer. Reduce heat and simmer gently for 20 minutes.

3 Remove from heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. Or use an immersion blender.

4 Return the soup to the pot. Add the lemon juice, and salt, and pepper to taste.

Garnish with lemon wedges and sprigs of mint or cilantro.

Serve hot or chilled. Keeps for a week in the fridge.

Source:  http://www.simplyrecipes.com/recipes/spicy_zucchini_soup